1.17046

Free Fatty Acids Test Strips, colorimetric

0.5–3.0 mg/g KOH, MQuant^®

• 別名: Free Fatty Acids chemical test strips
• UNSPSCコード: 41116116
• NACRES: NA.24

特性

• 製品名: Free Fatty Acids, colorimetric, MQuant^®
• 詳細: semi-quantitative
• 品質水準: 100
• 製品種目: MQuant^®
• フォーム: solid
• アナライトの化学物質クラス: free fatty acids
• 環境により配慮した代替製品の特徴: Waste Prevention; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• 検出方法: colorimetric
• 環境により配慮した代替製品カテゴリ: Re-engineered
• 保管温度: 15-25°C

詳細

詳細

Method: Colorimetric with test strips, 0.5 - 1 - 2 - 3 mg/g KOH, MQuant^®

Deep-frying causes oils and fats to decompose over time. One of the major by-products of decomposition is free fatty acids. When these acids exceed an acceptable treshold, they affect the quality of fried food. With MQuant^® Free Fatty Acids, it is easily possible to monitor the quality of deep-frying oil. Free fatty acids present in an oil or fat sample react with a pH indicator, the color of which changes depending on the concentration of the free fatty acids. The concentration of the free fatty acids is measured semi-quantitatively by visual comparison of the reaction zone of the test strip with the fields of a color scale.

Design for sustainability benefits:

We continue to demonstrate our commitment to our planet and a sustainable future by exploring ways to improve existing products in our portfolio. We have recently reviewed the current line of MQuant^® test strips to identify key opportunities to minimize impact without compromising on the product performance.

This product has benefited from:

• Test strip with reduction
• Recycled aluminum tube
• Digital instruction leaflet

Learn more about the initiative: Small Changes to Test Strips for Big Impact.

アプリケーション

• Influence of oleogel composition on lipid digestibility and beta-carotene bioaccessibility during in vitro digestion.: This study examines how different oleogel formulations affect the digestibility of lipids and the bioaccessibility of beta-carotene during digestion, which is relevant for food chemistry and nutrition, particularly focusing on the behavior of free fatty acids within these matrices (Ramezani M et al., 2024).


• A new chemical derivatization reagent sulfonyl piperazinyl for the quantification of fatty acids using LC-MS/MS.: This article introduces a new reagent for enhancing the detection and quantification of fatty acids in liquid chromatography-mass spectrometry, important for analytical chemistry applications focusing on the accurate measurement of free fatty acids in various samples (Li S et al., 2024).

法的情報

MQUANT is a registered trademark of Merck KGaA, Darmstadt, Germany

安全性情報

• ピクトグラム: GHS09
• 危険有害性情報: H411
• 注意書き: P273 - P391 - P501
• 危険有害性の分類: Aquatic Chronic 2
• 保管分類コード: 11 - Combustible Solids
• WGK: WGK 3